Sienna Chutney Tandoori Marinated Chicken Breasts
1 cup (250 mL) plain yogurt
¼ cup (50 mL) Sienna Chutney with Sundried Tomatoes and Balsamic Vinegar
4 skinless, boneless Chicken breast, sliced into 6
2 tbsp (25 mL) coarsely chopped coriander leaves
2 tbsp (25 mL) coarsely chopped mint leaves
24-30 bamboo skewers or large round toothpicks, soaked for ½ hr
In a bowl, combine yogurt, herbs and chutney. Set aside.
Thread chicken breast strips onto bamboo skewers or round toothpicks. Pour all but ½ cup (125mL) of marinate onto our over the chicken skewers and marinate chicken for 8 hours.
Preheat grill to medium heat. Shake off excess marinade and cook for 3-5 minutes on each side. Be careful that the chicken does not burn.
Place on a platter and garnish with sprigs, coriander and/or mint. Serve with reserved marinate.
Makes 20-24 skewers.
Goat Cheese Torte with Sienna Chutney
½ lb (225 g) cream cheese, softened
½ lb. (225 g) white snow goat cheese, softened
½ cup (125 mL) unsalted butter, softened
1-8 oz (235 mL) Sienna Chutney with Sundried Tomatoes and B alsamic Vinegar
¼ cup (50 mL) crushed pistachios or almonds
In a food processor or bowl, mix cream cheese, goat cheese and butter until well blended.
In a plastic wrap lined 8 inch spring form pan or mould, spread 1/3 of cream cheese mixture.
Mix spread half of the Sienna Chutney, over with another 1/3 of cheese, top with remaining Sienna Chutney and finish with cheese mixture. Cover and chill. Fifteen minutes before serving, unmold torte onto serving platter. Peel off plastic wrap and garnish with nuts. Arrange assorted crackers and/or sliced breads around torte. Can be made several days in advance and garnished at the last minute.
Makes 1-8 inch torte.
Sienna Chutney Scrambled Eggs
6 whole eggs
2 tbsp (25 mL) unsalted butter
2 tsp. (10 mL) snipped fresh chives or green onions
2 tsp. (10 mL) Finely chopped parsley
Sienna Chutney with Sundried Tomatoes and Balsamic Vinegar
In a bowl whisk together lightly the eggs, ¼ cup water, and pepper to taste.
In a large heavy skillet heat the butter over moderate heat until the foam begins to subside, add the egg mixture, and reduce the heat to moderately low. Cook the egg mixture, add herbs and stir for 8 – 10 minutes or until it is just set, and add salt to taste. (The scrambled eggs will have large curds and appear very creamy.) Serve the eggs with Sienna Chutney.
Serves 4
Stir-Fried Bok Choy with Sienna Chutney
3 bunches baby bok choy, washed, leaves separated from bunch
1 tbsp (15 mL) vegetables oil
¼ tsp (1 mL) salt
¼ tsp (1 mL) black pepper
3 tbsp (40 mL) water
2 tbsp (25 mL) Sienna Chutney w. Sundried Tomatoes and Balsamic Vinegar
Cut green leaves from white stalks. Thinly slice leaves and stalks and keep separate.
On high heat, heat a wok or skillet. Add vegetable oil, swirling to coat all sides. Add white stalks and cook for 2 minutes. Add green leaves and cook for 1 minute. Add water and Sienna Chutney and stir to coat well; cook for 2 minutes. Serve as a side dish.
Serves 4.